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Vegetarian black bean and tomato soup with avocado and cilantro.

Black Bean Tomato Soup


  • Author: RebeccaBlackwell
  • Prep Time: 15 minutes
  • Cook Time: 15 minutes
  • Total Time: 30 minutes
  • Yield: 4-6 servings 1x

Description

This simple Vegetarian Black Bean Soup packs a serious amount of flavor and will be on the table in under 30 minutes.

If you want to kick it up another notch, serve with a stack of homemade tortillas.


Scale

Ingredients

  • 2 tbsp extra virgin olive oil
  • 1 medium size red onion, peeled and diced
  • 1 tbsp minced garlic
  • 1 jalapeño, seeded and diced
  • 2 tsp cumin
  • 2 tsp oregano
  • 2 tsp sugar
  • 1 tsp salt (more to taste)
  • 1 tsp ground black pepper (more to taste)
  • 1/2 cup dry white wine
  • 2 1/2 cups water or vegetable stock
  • One 28-ounce can diced tomatoes, preferably fire roasted
  • One 28-ounce can crushed tomatoes, preferably fire roasted
  • 4 cups black beans, slow simmered or canned (drained)
  • the juice from 1-2 limes (to taste)
  • 1 cup fresh cilantro, chopped
  • 1/2 cup sour cream (optional)
  • 8 corn tortillas – OR – a bag of tortilla chips. (Optional, for serving)
  • Corn oil or vegetable oil, for frying (disregard if using tortilla chips)

Instructions

  1. Heat oil in a large heavy bottom saucepan or dutch oven over medium heat.
  2. Add the diced onions and cook, stirring occasionally, until softened and translucent, about 5 minutes
  3. While the onions are cooking, add the garlic, jalapeño, cumin, oregano, sugar, salt and pepper to a small bowl. Add to the pan with the softened onions and cook, stirring constantly, for 1 minute longer.
  4. Add the wine, turn the heat to high, and cook, stirring frequently, until about 75% of the liquid has evaporated. Add the water or stock, both cans of tomatoes, and black beans to the saucepan. Bring to a boil, then reduce heat to medium-low and let simmer for 15 minutes. (This is a good time to fry the tortilla strips.)
  5. Squeeze in the juice from 1 lime. Taste and add more lime juice, salt, and pepper, if you like.
  6. Sprinkle chopped cilantro over the soup and serve with sour cream and tortilla strips or chips.

To fry tortilla strips:

  1. Add the oil to a large, deep saucepan or frying pan and place over high heat. You want to heat the oil until a small piece of tortilla placed in the oil begins to sizzle immediately, about 350°F. Be careful to not allow the oil to get so hot that it smokes. If that happens, move the pan off the heat immediately and allow to cool down slightly before placing it back over the heat. Adjust the burner heat as necessary to maintain the temperature.
  2. While the oil is heating, cut tortillas into strips about 1/2-inch wide
  3. Line a baking sheet with a couple of layers of paper towels and have a small dish of salt near by.
  4. When the oil is hot, add a handful of tortilla strips – enough to cover the bottom of the pan, but not so many that they are laying on top of each other. Fry the strips for 2-4 minutes, until they are a deep golden brown.
  5. Using tongs, quickly remove the strips from the oil and onto the paper towel lined baking sheet. Immediately sprinkle with some salt. Repeat with the remaining tortilla strips.

Keywords: black bean and tomato soup, vegetarian soup, vegetarian recipe